Start by bringing a large pot of salted water to a boil, creating a flavorful bath for your pasta.
Peel the eggplant and cut it into roughly 1-inch cubes. Sprinkle with salt and set aside for 20 minutes to draw out excess moisture.
While the eggplant sits, heat 1 tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the eggplant cubes.
Cook the eggplant, stirring occasionally, until golden brown and slightly crispy around the edges, about 10-12 minutes. Remove and set aside.
In the same pot, cook your pasta until just al dente, about 1 minute less than package instructions. Drain, reserving a little pasta water.
In a separate pan, heat another tablespoon of olive oil over medium heat. Add minced garlic and chili flakes, sautéing until fragrant and garlic is golden, about 1-2 minutes.
Add crushed tomatoes to the garlic mixture, stirring well. Let it simmer gently for about 15 minutes, stirring occasionally until the sauce thickens slightly.
Return the cooked eggplant to the sauce, stirring to coat evenly. Adjust salt and chili flakes as needed.
Toss the drained pasta into the skillet with the eggplant and tomato sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Remove from heat and fold in torn basil leaves for a fresh, fragrant touch. Grate ricotta salata or Pecorino Romano generously over the top.
Serve immediately while hot, garnished with extra basil and cheese if desired. Enjoy the vibrant flavors and tender textures of this classic Sicilian dish.
